greek salad
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Greek Ribboned Salad

This is a really easy and refreshing salad as it gets hotter, especially when we don't feel like cooking. If you need some carbs with this meal, we recommend adding some pita (or gluten free pita) on the side, maybe with a little bit of hummus if you like.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Greek, Mediterranean
Servings: 4


  • 1 English cucumber peeled into ribbons
  • 1 pint cherry tomatoes cut in halves
  • 1 red pepper (or roasted red pepper) diced
  • 1/2 cup kalamata olives pitted and cut in halves
  • 2 to 3 Tbsp dill chopped (or sub parsley or mint)
  • 3 Tbsp red wine vinegar or sub apple cider vinegar
  • 2 Tbsp extra virgin olive oil
  • 1 clove garlic minced

Protein Options

  • 1 15-oz can chickpeas drained and rinsed (or 1.5 cups cooked chickpeas)
  • 4 servings salmon

Optional Garnish

  • large handful mint leaves
  • large handful chopped parsley
  • a squeeze of lemon juice


  • Use a vegetable peeler to peel the cucumber into long, thin strips (peeling from one end to the other).  If you prefer, you can skip doing this, and cut the cucumber into cubes- that will work just as well!
  • Chop the cherry tomatoes, red pepper, olives and dill.  Combine all together with the cucumber in a salad bowl.
  • Whisk together the red wine vinegar, extra virgin olive oil, garlic and sea salt and pepper.
  • Toss the veggies with the dressing. Adjust seasoning as needed.
  • If having salmon, you can heat some extra virgin olive oil in a skillet and season the salmon with sea salt and pepper.  Sear the salmon for around 4-5 minutes on each side, or until cooked through.  Alternatively, you can bake the salmon instead if you prefer. Squeeze some fresh lemon juice over top before serving!
  • If you’re having chickpeas, you can simply add them into the salad.  If you prefer that they are a little crispy, you can spread them out on a baking sheet and toss with some extra virgin olive oil, sea salt and pepper.  Feel free to add any spices that you like, such as paprika and garlic powder or za'atar. Roast at 400 for 20-25 minutes, until they are crispy.
  • Serve salad with the chickpeas or with salmon. Garnish with fresh mint leaves and chopped parsley. Feel free to add extra lemon juice on top!


Substitution Notes:
  • Veggies: If you don't like tomatoes or red peppers, you can get creative and add different veggies instead.  Radishes, salad turnips, and carrots could all work here.  You also could try roasted red peppers instead of raw red pepper.
  • Olives: You can sub any type of olive here, if you don't have kalamata
Prep Notes:
  • If you make the salad in advance, wait to put the dressing on until ready to serve.  You can make the dressing the day before and store in a jar in the fridge.  The veggies can be chopped in advance too.